Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Spaghetti alla Carbonara




Source of Recipe


Posted By: GourmetGal (hvc-24-164-172-116.hvc.rr.com) for CnC


Recipe Introduction


This is not a red sauce, and I consider it to be on the light side, however, I have never tried to freeze it. I think it might freeze well, except I'm not sure about the eggs. You can always make it for yourself, and freeze a small dish as a test and see what happens.


List of Ingredients




1/4 cup extra-virgin olive oil
1 small onion, finely diced
3 thin slices pancetta or prosciutto, cut into slivers
(this is where you can substitute bacon)
1/2 cup dry white wine
1 pound spaghetti
4 egg yolks
about 1/2 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
freshly ground black pepper to taste
grated Parmesan cheese for table

Recipe



Heat olive oil over moderate heat. Add onion and pancetta, prosciutto or
bacon. Cook over moderate heat until onion is
translucent and meat is cooked buy not crisp. Add white wine, turn up
heat and deglaze pan. Let mixture cool.

When ready to serve, cook spaghetti in boiling slated water until al
dente. Quickly drain and reserve some of the spaghetti
water. Meanwhile, in large shallow seving bowl, beat together egg yolks,
parsley, cheeses and pepper. Add the meat-onion
mixture to eggs and stir well. Add about 1/4 cup of pasta cooking water
to egg-onion mixture and stir well.